⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 40 minutes

Total Time: 70 minutes

🍽 Ingredients

• 1 package (14 oz/397g) Phyllo dough
• 10 oz (284g), thawed and squeezed dry Frozen spinach
• 8 oz (227g), crumbled Feta cheese
• 4 oz (113g) Ricotta cheese
• 2 Large eggs
• 1/4 cup, chopped Fresh dill
• 1/4 cup, finely chopped Yellow onion
• 1/2 cup, melted Salted butter
• 1 tsp Salt
• 1/2 tsp Black pepper

📖 Instructions

1. Preheat your oven to 375°F (190°C). Make sure it's good and hot, this is crucial for crispy phyllo!
2. In a medium bowl, combine the spinach, feta cheese, ricotta, eggs, dill, and onion. Season generously with salt and pepper. Mix until everything is well combined. Don't be shy with the seasoning—Greek food loves a good dose of flavor!
3. Lightly grease a 9-inch pie plate. I usually use a little olive oil, but cooking spray works too.
4. Carefully begin layering the phyllo sheets. This is where patience comes in handy. Place one sheet in the pie plate, letting it drape over the edges. Brush lightly with melted butter. Repeat this process until you have about 5-6 layers, ensuring each sheet is brushed generously with butter. It may seem like a lot of butter, but trust me, it creates that glorious flakiness!
5. Spoon the spinach mixture evenly into the pie plate, spreading it out in an even layer.
6. Now, layer the remaining phyllo sheets on top of the filling. Again, brush each sheet with melted butter. It is absolutely crucial to brush every single layer, otherwise certain parts will be dry and hard to eat. For the top layer, you can gently tuck in the overhanging phyllo to create a neat edge. It looks fancy and tastes even better!
7. Use a sharp knife to score the top layer of phyllo into diamond shapes. This is just for aesthetics, but it looks pretty darn good, don't you think? And let’s be honest, we eat with our eyes first!
8. Bake for 30-40 minutes, or until the phyllo is golden brown and crispy. Keep an eye on it—ovens vary. If it's browning too quickly, tent it loosely with foil.
9. Once baked, let the spanakopita cool slightly before slicing and serving. This helps it set and makes it easier to cut without crumbling. This tip is pure gold, trust me on this.
10. Serve warm and enjoy! This is best served with a simple Greek salad and some crusty bread. A glass of chilled white wine would also be great! If you love spinach and cheese as much as I do, this recipe will be right up your alley!

📝 Notes

• Make sure your spinach is thoroughly squeezed dry to prevent a soggy spanakopita. It might seem like a lot of spinach, but it shrinks quite a bit when cooked.
• You can use store-bought phyllo dough for convenience. But do not buy cheap phyllo dough because they are usually dry and hard. Buy quality phyllo dough for better results